Quote:
Originally Posted by Russic
If anything it gets too hot. Several times I've totally burned the bottom before the top gets too far past the melting stage. Bit of a trial and error exercise. For that reason it won't work if you make thick pizzas with tons of toppings. If you go more classic and basic though, it's great.
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I use by Big Green Egg to cook pizzas. It is charcoal so you get that smoke flavor built right in. Just amazing pizza, but like steak (which has a hickory flavor off the grill, gives it a bacon taste) has ruined my ordering at fancy restaurants. Now if I order pizza, I just end up thinking it is expensive and no where near as good.
I also don't cook at high heat. I like toppings on my pizza and a medium crust. I end up cooking at about 475, and it ends up perfect. I get my dough and ingredients from Lina's. It's not junk food, as we make vegetarian pizza (ex: pear and Gorgonzola) that is amazing.
Man I love pizza, make it once a week, and my toddler son helps make his own cheese pizza. Really fun experience.